Black Forest Bread with Cocoa and Dried Cherries

Name: Black Forest Bread with Cocoa and Dried Cherries
Yield: Yield: 4 loaves, 1 pound 14 ounces (855 g) each
Ingredients: 10 ounces (285 g) high-gluten flour; 1½ ounces (40 g) unsweetened cocoa powder; 2 ounces (55 g) pumpernickel flour; 2 ounces (55 g) whole wheat flour; 1 ounce (30 g) cornmeal; 2 ounces (55 g) multigrain flour (see Note 2); 6 ounces (170 g) high-gluten flour; ¼ cup (60 ml) vegetable oil; 4 ounces (115 g) dried cherries, preferably tart; 1 pound (455 g) high-gluten flour; 1½ ounces (40 g) fresh compressed yeast; ½ cup (120 ml) apple cider; 1 tablespoon (15 g) salt; 1½ cups (360 ml) warm coffee (105° to 115°F/40° to 46°C; see Note 1); 1 egg; ¼ cup (60 ml) or 3 ounces (85 g) molasses; 4 eggs; 4 ounces (115 g) unsweetened cocoa powder; 1 pound 12 ounces (795 g) high-gluten flour; 5 ounces (140 g) whole wheat flour; 5 ounces (140 g) pumpernickel flour; 5 ounces (140 g) multigrain flour (see Note 2); 3 ounces (85 g) cornmeal; ¾ cup (180 ml) vegetable oil; 10 ounces (285 g) dried cherries, preferably tart; 1 cup (240 ml) apple cider; 2 ounces (55 g) fresh compressed yeast; 3½ cups (840 ml) warm coffee (105° to 115°F/40° to 46°C) (see Note 1); 2 tablespoons plus 2 teaspoons (40 g) salt; ½ cup (120 ml) or 6 ounces (170 g) molasses

Preparation info

Yield:
4
loaves, 1 pound 14 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This wholesome multigrain bread takes a little longer to knead than most breads. You may find it difficult to judge when the loaves are baked through, because the bread dough is so dark to begin with. To be absolutely certain the loaves are baked, you can check the internal temperature using a thin probe-style thermometer. The temperature should read 180° to 200°F(82° to 94°C). If you do not use a thermometer and, after removing the loaves from the pans, you find that the bread is still sof

Ingredients

Bread
Vegetarian

Ingredients

Method